PINK JUICY RHUBARB

Wairarapa Times-Age, 23 September 1938, Page 8

PINK JUICY RHUBARB

' RELIABLE RECIPES. PLEASANT DISGUISES. As a welcome change from winter pears and apples and dried fruits, rhubarb, especially the pink, tender, succulent variety, is hard to beat; yet for quite a number of people it has no charm unless pleasantly disguised or served in a more interesting way than the easy “stewed” method. Here are a few suggestions:— Rhubarb Fool. Take 6 sticks rhubarb, 1 gill cream, 2 tablespoons sugar, 6 sponge biscuits, 1 egg-white. Stew the rhubarb and rub through a very fine sieve. Whisk the egg-white, add the cregm, and whisk together. Do not make it too thick. Fold in the rhubarb puree. Serve in individual glasses with sponge fingers. Rhubarb and Banana Surprise. Take 6 sticks rhubarb, 3 bananas, Jib sugar, 1 pint water, i teaspoon baking powder, 2oz butter, 2oz sifted sugar, 2 eggs, 4oz flour. Cut up the rhubarb and place it in a greased piedish. Add the sugar, slice the bananas, and place on top; add half a pint of water. Cream the butter and sugar. Add the eggs and lastly the flour and baking powder. Pour over the fruit and bake for half an hour. Serve cold with sifted sugar on top. Rhubarb and Raisin Pudding. ■ Take 21b rhubarb, juice 2 oranges, jib muscatels, 6oz sugar. Cut up the rhubarb in short lengths and place in a fireproof glass dish. Add the sugar, orange juice and seeded raisins. Cover with a plate and cook in a moderate oven for one hour. Add a little water if necessary. Cool and serve with custard sauce. Custard Sauce—Take loz cornflour. Joz sugar, | pint milk, 1 egg. Heat the milk, reserving a little to blend the cornflour. When almost boiling, add the blended cornflour, stirring all the time. Cool. Whisk the egg well and add, cook for a few minutes (without boiling), and serve hot or cold as desired. Rhubarb Snow. Take 4 large sticks rhubarb, 4oz sugar, 1 lemon, 1 gill cream, 3oz cornflour, 2 tablespoons coconut, 1 pint water. Cut up the rhubarb and stew with one pint of water till tender. Rub through a hair sieve. Return it to the pan and add the sugar, lemon juice and rind, and the cornflour, blended with a little water. Boil for five minutes. Pour into a mould rinsed out with cold water and leave to set. Serve with cream and sprinkle with coconut. Rhubarb Custard Pie. Take 1 cup stewed rhubarb, J teaspoon flour, 3 egg-yolks, 1 cup castor sugar, S cup milk, 1 teaspoon lemon essence to taste, shortcrust. Line an open pie-dish with shortcrust, building up the edge as prettily as possible. Beat stewed rhubarb till fine in a basin. Stir egg-yolks„ flour, essence, sugar and milk also into the rhubarb. Turn mixture into lined dish, and bake in a hot oven for half an hour. Serve with cream. Rhubarb and Sago Mould. Take 21b rhubarb, 6oz. sugar, Jib sago, 2 cups water. First simmer the rhubarb in one cup of water for 10 minutes. Then soak the sago in the remaining cup of water for the same time. Add sago and sugar to the rhubarb, and simmer 10 minutes longer. Pour into wet moulds, turn out when set, and serve with custard sauce or whipped cream. Sussex Rhubarb Tart. Take 3 cups rhubarb, 1 teaspoon butter, 1 cup castor sugar, loz flour, Jib plain pastry. Wipe and chop rhubarb into equal-sized pieces. Sift sugar and flour into a basin, line a low piedish with plain pastry, and spread it evenly with half the flour and sugar. Add rhubarb, pour over remainder of flour and sugar, dab with butter; brush edges of pastry with cold water, then place pastry cover on top. Decorate and bake from forty to forty-five minutes in a quick oven.